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Seafood sugar and processing method

A processing method, seafood sugar technology, applied in the confectionary industry, confectionery, food preparation, etc., can solve the problems of complicated process, high cost, and invisible sea cucumbers, etc., achieve the effect of simple production process and increase industrial value

Inactive Publication Date: 2008-08-27
DALIAN XINFUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing problem is that the sea cucumber is mixed in the candy in the form of liquid, and the consumer cannot see the added sea cucumber, and the value of the candy cannot be reflected intuitively; in addition, the preparation of the sea cucumber extract is complicated in process and high in cost
So far, there is no candy mixed with sea cucumber particles (30 mesh sieve), and there is no record of mixing cooked seafood particles in the hard candy skin interlayer of crispy candy

Method used

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  • Seafood sugar and processing method
  • Seafood sugar and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] a. Dry, crush or cut the seafood first to make seafood particles 2 with a particle size of 30 mesh sieves. The seafood can be sea cucumber, abalone, squid or other fish, prawns, scallops, seaweed, seaweed and other seaweed products;

[0022] b. Melt part of the raw materials in the candy base 1, that is, melt the sugar and syrup in the candy bases such as hard, milk fat, gel, gum base, etc. at a temperature of 120-160°C, and add the existing Add some other base materials such as cream, gel or gum base, and add seafood particles 2 to it at the same time, stir to mix evenly and cool;

[0023] c. Pour the cooled paste into the mold and press or cast it. i.e. produce as figure 1 Shown is a seafood candy with cooked seafood particles 2 having a particle size of 30 mesh sieve in a candy base 1 . The amount of seafood particles added depends on the taste, usually accounting for 0.14% to 0.57% of the weight of each piece of candy base.

Embodiment 2

[0025] a. Dry, crush or cut the seafood first to make seafood particles 2 with a particle size of 30 mesh sieves. The seafood can be sea cucumber, abalone, squid or other fish, prawns, scallops, seaweed, seaweed and other seaweed products;

[0026] b. According to the existing production process of crispy candy, first melt sugar and syrup at a temperature of 120-160°C to make liquid syrup; take part of the liquid syrup, crispy seasoning (peanut butter or sesame paste), flour, etc. to make The inner core 3 is ready for use; make it with boiled granulated sugar and syrup liquid such as figure 2 As shown in the three-layered hard candy skin 4 blank, the bottom layer is the white sugar skin 5, the middle is the middle skin 6 mixed with seafood particles 2, the upper layer is the bright skin 7, the white sugar skin 5 and the bright skin 7 The production method is the same as the prior art, except that the middle skin 6 mixed with the seafood particles 2 is mixed with boiled sugar ...

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Abstract

The invention discloses a seafood candy, which comprises a sugar base (1) consisting of cooked seafood granules (2) with granularity of screen overflow of 30 meshes. The processing method of the seafood candy is sequentially conducted according to the following steps of preparing the cooked seafood granules (2) with granularity of screen overflow of 30 meshes; melting the raw materials of the sugar base (1); adding the seafood granules (2), the gross weight of which is 0.14%-0.57% of the weight of the sugar base (1); molding and cooling to finalize the shape of the candy. The seafood candy has the advantages that the candy has the sweet taste of common candies as well as the nourishment of the seafood, and a consumer can directly view the granules of the candy, thereby improving the industry value of the candy. Especially when in manufacture of crisp candies, the seafood granules can be placed in the middle interlayer of confectioners glaze, therefore, not only the granules can be seen at a glance, but also no artificial color is added. The natural color of the granules can be presented through the bright surface layer of the crisp candies so as to differentiate the varieties of the added seafood.

Description

Technical field: [0001] The invention relates to a candy and a processing method thereof, in particular to a seafood candy and a processing method which has the sweetness of candy and the nutrition of seafood, whose value can be visually reflected and has a simple production process. Background technique: [0002] At present, there are various types of candy, including hard, cream, gel, gum base, air-filled, compressed, sandwich and crispy, etc., but there are fewer types of candy base, generally only containing sugar, syrup, peanut butter , tahini, dairy products, etc. Among them, the production process of hard, milk fat, gel, gum base and other candies is relatively simple. Usually, the sugar and syrup in the candy base are melted at a temperature of 120-160°C, and then other base materials are added, stirred and mixed evenly, and cooled to After the paste is poured into the mold, it can be formed by stamping or casting. The production process of crispy candy is relative...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/54A23L1/325A23L1/29A23L17/00A23L33/00
Inventor 迟令伟
Owner DALIAN XINFUYUAN FOOD
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